Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.
Minestrone Verde Soup
Savory blend of beans, ditalini pasta, carrots, tomatoes and spinach in a pesto broth.
Flax Seed Crunch
Homemade flax seed granola mixed with almonds, honey and oats
Smoky Sweet Pepper & Garlic Collard Greens
Smoky, zesty and satisfying, this side dish is a fresh take on traditional collards. Amp up the heat by adding hot pepper flakes or your favorite hot sauce.
Lemon-Basil Barley Salad
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Baked Stuffed Eggplant
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
Fried Egg Flatbreads with Nduja and Mustard Greens – test
Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well. Give them a taste before you decide how much to put on.
Summer Zucchini Slaw
Shredded zucchini and carrot, feta and red onion tossed with a tangy vinaigrette.